Ingredients Jump to Instructions ↓

  1. 2 pounds red bliss, purple Peruvian, and fingerling potatoes, scrubbed well and patted dry, skins left on

  2. 4 cups vegetable oil, for frying

  3. 1/4 cup grated Parmesan

  4. 1 tablespoon truffle oil

  5. 1 teaspoon salt

  6. 1 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration. Heat the oil in a large, heavy pot to between 340 and 350 degrees F. Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately. Yield : 4 servings


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